Thanksgiving in Canada

[Nostromo]

Tomorrow is Thanksgiving in Canada. I give thanks for the interesting people I've met at Mania and your friendship. Best N. :)

[TrixieB]

Happy Thanksgiving, Nostromo. I am thankful to have met you, too. Don't eat too much! I always do on our Thanksgiving day.

[Bill_the_Pony]

Happy Canadian Thanksgiving, Nos, and everyone else here from the Great North!



Careful of the cornbread stuffing. :ohwell:

[Jakester]

Happy ...uh..."whatever you Canuks eat tomorrow" Day!

I'm Thankful you help give me good BSG stuff!

[JarrodSarafin]

Have a great Thanksgiving, fellow Maniacs of the North!

[rappites]

Happy Thanksgiving!!!


What is your traditional dinner?

[Monic]

Thanks. :D

Turkey, Rap.

[Space Tycoon]

I made some traditional paella. :smirk:







.

[neglet]

Hope it was a good day, with lots of pie. Or Tim Hortons donuts.

[Kaeos]

Tomorrow is Thanksgiving in Canada. I give thanks for the interesting people I've met at Mania and your friendship. Best N. :)

Right back at ya there Nos and Space as well, hope your stuffed and snoring right now.

[RedKarma]

Hope all our Canadian friends have a fun and happy Thanksgiving. :D Got any cornbread stuffing recipes for me?

[Nostromo]

Well since you asked. :) N

PS - If stuffing bursts out of the chest cavity of the turkey during cooking ... you're on your own. :popcorn: :wink: :D N

INGREDIENTS ...

1 1/2 loaves Corn Bread
2 cups pecans
7 leeks (about 1 pound; white and pale green parts only)
3 celery stalks
3/4 stick (6 tablespoons) unsalted butter
1/2 pound sweet Italian sausage (about 3 links)
2 cups fresh or unthawed frozen cranberries
1/4 cup sugar
1/2 cup packed fresh flat-leafed parsley leaves
2 cups chicken broth PreparationPreheat oven to 325° F.
Cut corn bread into 1/2-inch cubes and in 2 large shallow baking pans bake in middle of oven until just dry, about 20 minutes. Transfer corn bread from 1 pan to a large bowl and in pan toast pecans in oven until insides are golden, 10 to 20 minutes.

Cut leeks in half lengthwise and then cut crosswise into 1/2-inch pieces. In a bowl of cold water wash leeks well and lift from water into a sieve to drain. Chop celery. In a 12-inch skillet cook leeks and celery in butter with salt and pepper to taste over moderately low heat, stirring, until leeks are tender, about 25 minutes. Remove sausage from casings and break into small pieces. Add sausage to leek mixture and cook over moderate heat, stirring occasionally, 5 minutes, or until sausage is cooked through.

In a small heavy saucepan cook cranberries with sugar over moderately high heat, stirring, 5 minutes, or until some begin to burst. Chop parsley.

To bowl of corn bread add remaining corn bread cubes, pecans, sausage mixture, cranberries, parsley, broth, and salt and pepper to taste and toss together. Cool stuffing completely. Stuffing may be made up to this point 1 day ahead and chilled, covered. Bring stuffing to room temperature before proceeding.

For cooking stuffing inside poultry:
Any frozen poultry destined for stuffing should be completely thawed, and the stuffing itself brought to room temperature before it's put into the turkey. Do not stuff your bird the night before you cook it; such a seeming time-saver can have dangerous results. Instead, it is best to loosely fill the bird's neck and body cavities immediately before roasting. And always use a meat or instant-read thermometer: The meat is done when the temperature of the thickest part of the thigh (be careful not to touch the bones) reaches 180°F.; the stuffing baked inside the bird is done at 160°-165°F. After roasting, let your stuffed poultry stand 15 to 20 minutes, a double assurance that the requisite temperatures for food safety have been reached.

For cooking all or part of stuffing outside poultry:
In a shallow baking dish bake stuffing in preheated 325° F. oven 1 hour (for moist stuffing, bake covered entire time; for less moist stuffing with a slightly crisp top, uncover halfway through baking time).

[RedKarma]

Exploding turkey stuffing can be a drag on festivities, you are absolutely right. Thanks for the recipe Nostromo.

Never saw Italian sausage in a stuffing recipe before, that's interesting. Though I have heard the legend of the White Caste Hamburger stuffing. :eek: I have a wheat allergic step mom to cook for at Thanksgiving, this year she can have homemade in-the-bird stuffing. I saved this in my recipe file as "Canadian Cornbread Stuffing by Nostromo".

Thanks again!